Let me tell you about this scone.
Actually, to begin my life with the beginning of my life, let me tell you about my relationship with scones. I definitely ate scones growing up. Those dry, crumbly triangular things you can find at most cafes. They didn't tend to taste like much and they usually had cranberries in them. The first time I had a life-changing scone experience (understatement is for other people) was in Kraków, Poland. I was at a little potluck party, and a Scottish fellow brought scones he'd made and, significantly, clotted cream. Spare a moment, if you can, to pity the poor me who, until the wise age of twenty-three, had never known the joys of clotted cream. What is this? I remember asking. And then eating. A lot. From that day forward, I had a different idea about scones. The scones, as I recall, were less dry, less tired-seeming than the scones to which I'd been accustomed. But it was the addition of clotted cream that did me in.
Picture me now, cozy in San Francisco, coming home from a late Saturday morning run to find two trays of scones being pulled from the oven. My housemate Tim has recently taken up baking (as if he needed to be more charming), much to everyone's delight. So there they were, these scones. Tim made them from the Cheeseboard cookbook. They have lots of things in them, including blueberries, buttermilk, and heavy cream. And pure joy. These are the best scones I have ever had. In my life. I don't know how to tell you this. They were so good, I not only didn't want clotted cream, I didn't add butter. I can think of no higher praise.